Beetroot & Gin-Cured Salmon

Beetroot brings the colour, gin brings the botanicals and good salmon does the rest. This is a simple cure that turns a beautiful piece of fish into something pretty special. The secret here is patience – this is a slow transformation, not a rushed process.

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Instructions

1.	To make the curing mix, combine the grated beetroot, gin, sugar and rock salt in a large bowl.
2.	Mix thoroughly until evenly combined.
3.	Check the salmon carefully for pin bones, removing any you find using tweezers.
4.	Line a small lipped tray with baking paper.
5.	Place the salmon skin-side down in the tray.
6.	Cover the flesh side with approximately three-quarters of the curing mix, pressing it in gently to ensure full contact.
7.	Carefully flip the salmon over and cover the skin side with the remaining cure.
8.	Cover tightly with plastic wrap and put into the fridge for 24 hours.
9.	After 24 hours, remove the salmon from the cure.
10.	Gently rinse under cold running water until all visible curing mixture is removed.
11.	Pat completely dry with paper towels.
12.	At this stage, the salmon will feel firmer and have taken on a deep-ruby hue.
13.	Slice the salmon thinly against the grain, using a razor- sharp knife and lightly greasing the blade with a touch of neutral oil on a paper towel (this prevents sticking and gives cleaner cuts).
14.	Serve with a spoon of crème fraîche, a drizzle of extra virgin olive oil, fresh dill or micro herbs, cracked black pepper and your favourite crackers.